微粉碎骨粉对火腿肠食用品质的影响  

Effects of Fine Bone Powder on Eating Quality of Ham Sausage

作　　者：张崟[1] 张婷[1] 唐欢[1] 熊伟[1] 郭思亚 贺明明[1] 庄雪梅[1] 夏虎[1] 陈垅 

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《成都大学学报（自然科学版）》2017年第2期148-150,186,共4页Journal of Chengdu University（Natural Science Edition）

摘　　要：为了全部利用畜禽骨中的营养物质,在对猪骨微粉碎基础上,将骨粉用于火腿肠制作.结果发现:当骨粉添加量为0.5%、1.5%、3.5%、6.0%时,随着骨粉添加量的增加,火腿肠的感官品质呈下降趋势,尤其当骨粉的添加量为6.0%时火腿肠的品质下降较严重;添加骨粉也降低了火腿肠的硬度和剪切能,但提高了火腿肠的坚实度;综合添加骨粉后火腿肠的感官品质和质构特性变化表明,当微粉碎骨粉的添加量为小于3.5%时,骨粉对火腿肠的品质影响较小,但当骨粉添加量为6.0%时,骨粉对火腿肠的品质影响较大.建议在实际应用中,骨粉的添加量应低于3.5%.To fully utilize the nutrients in the bone of livestock and poultry,pig bones are ground into fine powder and used in ham sausage production. It？ s found that when the adding volume of bone powder is 0.5%,1.5%,3-5%, and 6.0 % , the sensory quality of ham sausage decreases. Particularly, when the adding volume of bone powder is 6% ,the quality of ham sausage decreases seriously. The adding volume of bone powder also reduces the hardness and shear energy of the ham sausage, but instead increases the firamess of the ham sausage. Based on the changes of the sensory quality and texture properties of ham sausage af-ter the comprehensive addition of bone powder, it？s concluded that when the adding volume of fine bone powder is less than 3.5%, the effects of fine bone powder on the quality of ham sausage are comparatively small. However, when the adding volume of the bone powder is 6% , the effects of fine bone powder on the quality of ham sausage are pretty huge. Therefore, it is suggested that the adding volume of bone powder should be less than 3.5% as it is used in actual food production.

关 键 词：微粉碎 骨粉 火腿肠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]